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Chicken and Cheese Quesadillas with Peppers, Onions, and Avocado Recipe

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4.1 from 2 reviews

This Chicken Quesadillas recipe features tender, spiced chicken strips combined with sautéed bell peppers and onions, layered with a blend of Monterey Jack and cheddar cheeses, all grilled inside crispy flour tortillas. Served with fresh avocado slices, scallions, and sour cream, these quesadillas make a flavorful and satisfying meal perfect for lunch or dinner.

Ingredients

Vegetables

  • 2 bell peppers, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 ripe avocado, sliced
  • 2 scallions, thinly sliced

Protein

  • 1 lb. boneless skinless chicken breasts, sliced into strips

Dairy

  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • Sour cream, for serving

Other Ingredients

  • 6 tbsp. vegetable oil, divided
  • 4 medium flour tortillas
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • Kosher salt

Instructions

  1. Sauté Vegetables: In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add thinly sliced bell peppers and onion, seasoning them with kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Once cooked, transfer the mixture to a plate and set aside.
  2. Cook Chicken: Add another tablespoon of vegetable oil to the same skillet and heat over medium-high. Add the chicken strips and season them with chili powder, ground cumin, dried oregano, and ½ teaspoon salt. Stir occasionally and cook until the chicken is golden and fully cooked through, approximately 8 minutes. Once done, transfer the chicken to a plate and wipe out the skillet to prepare for quesadilla assembly.
  3. Assemble Quesadilla: Add 1 tablespoon of vegetable oil to the cleaned skillet and heat it. Place one flour tortilla in the skillet and on half of it, evenly layer a generous amount of shredded Monterey Jack and cheddar cheese, followed by ¼ of the cooked chicken, ¼ of the sautéed pepper and onion mixture, a few slices of ripe avocado, and a sprinkling of scallions. Fold the other half of the tortilla over to cover the fillings.
  4. Cook Quesadilla: Cook the assembled quesadilla over medium heat until the bottom is golden brown, about 3 minutes. Carefully flip and cook the other side until equally golden and the cheese has melted, about 3 minutes more. Remove from skillet and keep warm.
  5. Repeat and Serve: Repeat the assembly and cooking process with the remaining tortillas, chicken, vegetables, avocado, scallions, and vegetable oil to make four quesadillas in total. Once all are cooked, slice each quesadilla into wedges and serve immediately with sour cream on the side.

Notes

  • You can substitute bell peppers with poblano or Anaheim peppers for a different flavor profile.
  • Use a non-stick skillet to prevent sticking and reduce the amount of oil needed for cooking.
  • For extra crispiness, press the quesadilla gently with a spatula while cooking.
  • Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or oven to maintain crispiness.
  • Feel free to add jalapeños or hot sauce for a spicy kick.

Find it online: https://cookedbygrace.com/chicken-and-cheese-quesadillas-with-peppers-onions-and-avocado-recipe/